Composite ice confections and processes for preparing them

Details Composite ice confections and processes for preparing them Composite ice confections and processes for preparing them

A - Human Necessities

23

G

99/36

A23G 9/00 (2006.01)

Patent

CA 1143993

Q.1019 ABSTRACT A composite frozen confection comprising ice confection in contact with a layer of fat-based confectionery composition comprising a suspension of flavouring and sweetening solids in a fat base, for example arranged to separate the ice confection from a dry edible confection such as wafer characterised in that the fat base essentially includes a fat composition having: (a) solids content index (SCI) values (%) (as defined below) in each of the following ranges: 70-93 at -20°C, preferably 75-90; 65-93 at -10°C, preferably 75-85; 55-90 at 0°C, preferably 65-75; 15-40 at 20°C; 0-12 at 30°C; 0 at 40°C. (b) slip melting point in the range 25°-45°C; e.g. 25°-36°C; (c) viscosity (when measured at 40°C) corresponding to ?100 at least 35 centipoiose, e.g. at least 40 centipoise; and ?CA at least 30 centipoise, e.g. at least 33 centipoise; and (d) a coating pliability parameter of at least 3.

358432

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